Chicken and Curry Potato

For 4 people
  • 4 Potatoes (approx. 300 g each)
  • 300 g Chicken fillet
  • Salt
  • 1/2 (approx. 400 g) Pineapple
  • 2 red onions
  • 3 Stalk (s) Marjoram (from the Pot)
  • 4 EL Salad mayonnaise
  • 200 g Mascarpone (Italian cream cheese)
  • Pepper
  • Curry
  • 1-2 EL Brandy
  • some sheets Oak leaf salad
  • Pineapple and fresh marjoram
  • aluminum foil
75 minutes
Wash the potatoes and wrap them in aluminum foil. In the preheated oven (electric stove:200 ° C / gas: level 3) bake for about 1 hour. In the meantime, wash the chicken fillets. Cook in boiling salted water for about 12 minutes. Then cut into small pieces. Peel and halve the pineapple and cut out the stalk. Cut the pulp into small pieces. Peel the onions and slice them thinly. Wash marjoram, pluck the leaves. Combine the prepared ingredients, mayonnaise and mascarpone. Season to taste with salt, pepper, curry and brandy. Wash the lettuce leaves and pluck into bite-sized pieces. Take the potato out of the oven and wrap it out of the foil. Serve with lettuce leaves and chicken dip. Serve garnished with pineapple and fresh marjoram if desired
kJ / kcal. E 24 g / F 36 g / KH 47 g


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